Pumpkin pie with Filo Pastry – Bulgarian Tikvenik


Pumpkin pie is a type of sweet pie, the filling of which consists of grated pumpkin and sugar.


  • 1 package (of 450 g) baklava crust
  • 1 teaspoon (180 g) of oil
  • 1kg pumpkin (peeled and seeded)
  • 250 gr sugar
  • 200 gr.  walnuts (chopped)
  • 1 teaspoon ground cinnamon
  • 2 -3tablespoons  powdered sugar 


  1. Cut off the pumkin, remove the seeds with a spoon, peel and cut into pieces. Grate the pumpkin pieces on a coarse grater
  2. In a deep and wide pan, stew the pumpkin in half the oil, stirring occasionally, until soft. Remove from heat and add sugar, cinnamon, vanilla and coarsely chopped walnuts.
  3. Take two pie crusts and spread them with oil. Put the stuffing on the crusts and roll them up. They are transferred to a pre-oiled pan.
  4. The pumpkin is baked in a preheated oven at 170-180 degrees for 40-45 minutes, until it turns red.
  5. When serving, the pumpkin with ready skins can be sprinkled with powdered sugar if desired.


In the past, the cake was made with lard, now you can use sunflower oil.

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